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Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru
dc.contributor.authorVallejo, Juan Andrés
dc.contributor.authorMiranda, Patricia
dc.contributor.authorFlores Félix, José David 
dc.contributor.authorSánchez Juanes, Fernando 
dc.contributor.authorAgeitos, José M
dc.contributor.authorGonzález de Buitrago Arriero, José Manuel 
dc.contributor.authorVelázquez Pérez, María Encarnación 
dc.contributor.authorVilla, Tomás G
dc.date.accessioned2024-02-02T10:04:31Z
dc.date.available2024-02-02T10:04:31Z
dc.date.issued2013-12
dc.identifier.citationVallejo, J. A., Miranda, P., Flores-Félix, J. D., Sánchez-Juanes, F., Ageitos, J. M., González-Buitrago, J. M., ... & Villa, T. G. (2013). Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru. Systematic and Applied Microbiology, 36(8), 560-564. https://doi.org/10.1016/j.syapm.2013.09.002es_ES
dc.identifier.issn0723-2020
dc.identifier.urihttp://hdl.handle.net/10366/155206
dc.description.abstract[EN]Chicha is a drink prepared in several Andean countries from Inca's times by maize fermentation. Currently this fermentation is carried out in familiar artesanal "chicherías" that make one of the most known types of chicha, the "chicha de jora". In this study we isolate and identify the yeasts mainly responsible of the fermentation process in this type of chicha in 10 traditional "chicherías" in Cusco region in Peru. We applied by first time MALDI-TOF MS analysis for the identification of yeast of non-clinic origin and the results showed that all of yeast strains isolated belong to the species Saccharomyces cerevisiae. These results agree with those obtained after the analysis of the D1/D2 and 5.8S-ITS regions. However the chicha strains have a phenotypic profile that differed in more than 40% as compared to that of current S. cerevisiae strains. To the best of our knowledge this is the first report concerning the yeasts involved in chicha fermentation.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectYeastses_ES
dc.subjectFermentationes_ES
dc.subjectChicha MALDI-TOF MSes_ES
dc.subject5.8S ITSes_ES
dc.subjectSaccharomyceses_ES
dc.subject.meshRNA *
dc.subject.meshCluster Analysis *
dc.subject.meshFermentation *
dc.subject.meshMicrobiological Techniques *
dc.subject.meshPhylogeny *
dc.subject.meshDNA *
dc.subject.meshMycological Typing Techniques *
dc.subject.meshZea mays *
dc.subject.meshSequence Analysis *
dc.subject.meshSaccharomyces cerevisiae *
dc.titleAtypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Perues_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publishversionhttps://doi.org/10.1016/j.syapm.2013.09.002es_ES
dc.identifier.doi10.1016/j.syapm.2013.09.002
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses_ES
dc.identifier.pmid24120265
dc.identifier.essn1618-0984
dc.journal.titleSystematic and applied microbiologyes_ES
dc.volume.number36es_ES
dc.issue.number8es_ES
dc.page.initial560es_ES
dc.page.final564es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES
dc.subject.decsfermentación *
dc.subject.decsSaccharomyces cerevisiae *
dc.subject.decsADN *
dc.subject.decstécnicas microbiológicas *
dc.subject.decsARN *
dc.subject.decsZea mays *
dc.subject.decsfilogenia *
dc.subject.decsanálisis por grupos *
dc.subject.decstécnicas de tipificación micológica *
dc.subject.decsanálisis de secuencias *


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